Make Stacy Adimando’s broccolini frittata

Packed with torn, oil-packed anchovies and grated cheese, this frittata is a far-cry from the overcooked abominations you’d find at a hotel breakfast buffet

Make Stacy Adimando’s broccolini frittata

Serves 6

Preparation time 10 minutes

Cooking time 15 minutes

"The master of frittatas who taught me everything I know, my Grandma Stella would make a simple version of one every few days," says Stacy Adimando of this dish. "She'd let the vegetables roll down from her fingers into a little pool of olive oil in the pan, cook them until tender, then add eggs and sometimes a sprinkling of grated Pecorino Romano. Unlike the American brunch versions of frittata, which are stacked high like deep-dish pies, Grandma's were thin, rarely using more than a handful of eggs and relying on flipping the frittata in the pan rather than roasting or broiling it.

"In this variation, which you can finish in the oven for ease, I add a touch of thinly sliced garlic and black pepper for a little more depth. When it's done and cooled slightly, I sometimes drape the top with torn, oil-packed anchovies. It's meant to be a delicate dish, barely thicker than the broccolini."


  • 6 large eggs
  • Coarse salt
  • Freshly ground black pepper
  • 1 large (255g) bunch broccolini, or broccolette, ends trimmed, thick pieces halved lengthwise
  • 1 tbsp plus 2 tsp extra-virgin olive oil, plus more for drizzling, if desired
  • 1 medium garlic clove, thinly sliced
  • Anchovies in oil, or a sprinkling of grated Pecorino Romano, Parmigiano-Reggiano, or feta cheese, for topping 


  1. If baking the frittata, Preheat the oven to 200°C. Meanwhile, set a medium pot of water—large enough to fit all the broccolini—over high heat to boil.
  2. In a medium bowl, beat the eggs well. Season with about ⅛ tsp of salt and a generous pinch of pepper and set aside.
  3. Set a large strainer in the sink. Once the pot of water is boiling rapidly, season it generously with salt and add the broccolini. Cook until the color is bright green and the stalks are slightly tenderised but still have good crunch, about 2½ minutes. Immediately strain and run under cold water until cool.
  4. In a large (30.5-cm) nonstick ovenproof skillet over medium-high heat, combine the olive oil and garlic.
  5. Heat until the garlic just begins sizzling, about one minute. Lower the heat to medium-low and add the broccolini and a generous pinch each of salt and pepper. Cook, tossing the vegetables once or twice, until lightly coated in the oil, about 30 seconds.
  6. Beat the eggs once more and pour them into the pan around and between the broccolini, tilting the pan and moving the eggs with a flexible spatula to fill the pan evenly.
  7. Lower the heat to medium and cook for 1 minute, all the while creating small holes in the bottom of the frittata with the spatula so more of the egg hits the bottom of the pan.
  8. If finishing the frittata in the oven, bake until the eggs are just set and slightly puffed at the top and not too browned underneath, 10 to 12 minutes. Alternatively, to cook the frittata completely on the stovetop, let the frittata continue cooking in the skillet until mostly set. 

From 'Piatti: Plates and platters for sharing, inspired by Italy' by Stacy Adimando; photography by Linda Pugliese. Published by Chronicle Books